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. 2022 Dec 31;9(4):728–735. doi: 10.5455/javar.2022.i642

Table 3. Changes of CF and NDF of DORB after anaerobic fermentation in different moisture levels at different duration.

Duration	Without fermentation	Moisture (%)
		10	20	30	40	50	60
		After fermentation
CF
24	13.06^a± 0.44	10.02^b± 0.11	10.26^b± 0.13	10.21^b±0.11	10.27^b± 0.60	10.46^b± 0.31	10.26^b± 0.17
72	13.06^a± 0.44	11.09^b± 0.13	11.46^b± 0.04	11.50^b±0.66	11.39^b± 0.12	11.13^b± 0.17	11.18^b± 0.26
NDF
24	44.9^a± 0.44	37.76^b± 0.43	37.96^b± 0.67	39.72^b± 0.21	38.45^b± 0.60	40.94^b± 0.38	40.80^b± 0.41
72	44.9^a± 0.44	39.26^b± 0.56	38.52^b± 0.29	37.39^b± 1.64	39.47^b± 0.53	38.45^b± 0.72	39.24^b± 1.70

^a,bMean values within the same row with different superscripts are significantly different (p < 0.05) (n = 5).